Luc Dendievel

Experience

1. Executive Chef

   Aramark Destinations

   Feb 2020 — Present · Ashburn, VA, US

   Lead the daily operations of multiple dining outlets, including an international eatery, a full-service restaurant, a sports bar, and convention catering. Oversee a culinary team of 30 across various food service units. Responsible for creating and implementing innovative, high-quality culinary solutions that satisfy a broad range of customer preferences.Key Contributions:• Leadership & Operations: Direct and manage culinary staff, ensuring consistent food quality, safety, and service excellence across all outlets.• Client Relations: Foster and maintain strong relationships with clients and customers to support ongoing satisfaction and operational success.• Culinary Innovation: Track, analyze, and implement regional culinary and ingredient trends to keep offerings fresh and aligned with guest expectations.• Strategic Planning: Collaborate with cross-functional teams to design menus and food programs that balance creativity, budget, and nutrition goals.

Education

• EHP Namur Belgium

  Culinary art

  1981 — 1984

• IETEHL

  Bachelor’s Degree

  1984 — 1986

• Institut d'Enseignement Technique -Hotellerie- Libramont, Belgique

  Culinary art degree

  1984 — 1986

Skills

• Food Safety
• Event Management
• Chef
• Restaurants
• Pre-Opening
• Banquets
• Hospitality Management
• Hospitality
• Menu Development
• Sanitation
• Restaurant Management
• Hotel Management
• Catering
• Hotels
• Culinary Skills
• Menu Costing
• Cooking
• Hospitality Industry
• Culinary Management
• Food & Beverage
• Customer Service
• Fine Dining
• Recipes
• Wine
• Food
• Pastry
• Resorts
• Cuisine